Chutneys and relishes
MISHRUN means “a blend” in Hindi. Indian homes have a tradition of making pickles and chutneys that accompany almost every meal. They vary with seasons and availability of produce. Winter brings pickled turnips, carrots and cauliflower, summer, pickled mangoes and lemons. There are freshly ground mint and cilantro chutneys, quickly made tomato salsas to be eaten with a light lunch. Some of them had digestive properties, some a cooling effect in the heat of summers, others a warmth, and richness of flavors in the winter months.
Why not have the best of everything. Familiar fruits like Granny Smith apples, tomatoes, pineapple and onions amalgamated with Indian spices and herbs. At Mishrun, I have tried to create a unique product. My chutneys and relishes are versatile, use it as a pasta sauce, eat it with cheese and crackers, put it on grilled chicken or meats, add it to salads. It is a Journey in a Jar, where you can taste exciting new flavors like Himalayan pink salt, roasted cumin, nigella seeds in different combinations.
I am a resident of Edison for the past 12 years and look forward to introducing my products to you.